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The technique I use is low and slow in the oven. I put a light amount of spice rub on the ribs, towards the last 1/2 hour start basting with some sort of sauce, 2 or 3 times. Than I let them caramelize under the broiler for a few minutes towards the end. Since I have a small kitchen in Brooklyn and no outdoor space, this is how I have to make ribs. But I've been told over and over again how much softer and more flavorful my oven ribs are than BBQ'd ribs. Plus this is a technique I dont mind even in the summer, though the oven is on for a long time, the heat is low and it doesn't make the place too hot.

I have seen some chefs using cola in roasts and ribs and such and have always wanted to try it. The recipe in the link below uses a similar technique to what I do in the oven, though I bake them dry, the cola in the pan sounds good too. Not so sure about the basting sauce in the recipe, but the seasoning blend for the rub sounds spot on.

Good luck.

http://www.foodnetwork.com/recipes/aaron-mccargo/ribs-with-big-daddy-rub-recipe/index.html

I agree 100% with Alton Browns baby back recipe. I've done that with chicken, pork butt, all kinds of ribs, it always works out. After I reduce the sauce, I stir in sriracha and whatever fruit preserves I have on hand. So good!

Actually I made ribs yesterday. I like to put them in the oven on a low heat for about an hour covered w/tin foil then I put them in my crock pot on low for about 4-5 hours with my favorite bbq sauce and they just fall apart. Yum.
I found that if you use a crock pot they cook slower. I gave mine to my daughter so I put them in my new slow cooker and they cooked too hot too fast so they were alittle dry and on the over done side. I put them in around midnight and let them cook overnight. Wont be able to do that with this slow cooker. I was able to with my crock pot. Darn. Oh well still mucked them down. ha!!

ok.... this recipe is amazing...i've done it w/ baby back,spare and country ribs... i'm not normally one for sweet bbq sauces..but this was great. I got this from a friend who I think saw on GMA one morning.

Baby Back Ribs With Spicy Apple Glaze

For the glaze:
3 cups apple cider
1 cup apple cider vinegar
1 cup apple sauce
1 cup sugar
½ cup light brown sugar
¼ cup thinly sliced ginger
½ stick cinnamon
½ vanilla bean, split in half lengthwise and seeds scraped
6 cardamom pods
2 teaspoons allspice berries
1½ teaspoons crushed red pepper flakes
½ teaspoon dry mustard
2 teaspoons minced garlic
¼ teaspoons salt

For the ribs:

4 to 5 pounds baby back ribs (2 full slabs, each cut in half)
2 tablespoons kosher salt
1 tablespoon paprika
3/4 teaspoon granulated garlic powder
1½ teaspoons granulated onion powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½cup apple cider

Directions:

To make the glaze, place all of the ingredients for the glaze in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Reserve until ready to use.

Preheat the oven to 275 degrees F.

Place the ribs on a large baking sheet. In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the racks of ribs. Rub the mixture into the meat, and allow it to sit undisturbed for at least 20 minutes.

Pour the cider into the sheet pan, and wrap the ribs with aluminum foil to make a tight seal. Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.

Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Preheat a grill to medium.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the ribs directly on the preheated grill, and cook until the ribs are browned and caramelized, 5 to 10 minutes, depending on your grill. Be careful not to let the glaze burn from flare-ups. Remove the ribs from the grill and lay on a cutting board meaty-side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.

Steven's Simple Ribs:
I believe in brine. Simple stock, beer, salt and sugar, some pepper corns a couple bay leaves. Then steamed for 1/2 hr. Then grilled with a dry rub of your choice over hickory chip enhanced charcoal. If you need a sauce glaze, apply for the last 5-10 minutes only.